Barley Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its gorgeous thick texture from cornstarch rather than the egg yolks used in traditional versions, which also makes it a smart pick for anyone navigating grain-based thickeners — cornstarch is naturally derived from corn and contains none of the problematic proteins found in barley or other gluten-adjacent grains. Fresh lemon juice and zest do the heavy lifting on flavor here, giving you that punchy citrus hit balanced by just enough butter to make it feel luxuriously rich. The technique is straightforward: constant whisking over medium heat transforms a cloudy, thin liquid into a glossy, spoonable curd that holds a clean line on the back of a spoon. Straining the finished curd through a fine-mesh sieve gives it that ultra-smooth, professional finish you'd expect from a bakery. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or honestly just eat it with a spoon — no judgment here.
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Learn more →Ingredients
8 servings
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- ½ cup water
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a small saucepan until evenly combined. Add the water and lemon juice and whisk until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and turns from cloudy to translucent, about 6–8 minutes. Once it begins to bubble, continue whisking for 1 full minute — the curd should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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